Tangy & Smooth Easy Lemon Custard Cake Recipe

Whipping up a delightful lemon custard cake can transport you to a sunny Mediterranean kitchen with its bright, zesty flavors.

Creamy layers promise a delectable dessert experience that melts softly on your tongue.

Citrus notes dance through each tender bite, creating a harmonious balance of sweetness and tanginess.

Crafted with simple ingredients, this recipe celebrates the elegance of classic French pastry techniques.

Soft, pillowy textures reveal a luxurious custard heart that makes every slice irresistible.

Rich yet light, the cake offers a sophisticated dessert perfect for special moments.

Indulge in this lemony dream, your taste buds will thank you for the delicious adventure.

Easy Lemon Custard Cake That Refreshes the Palate

• Conquer Beginner Baking: Perfect for newbie bakers wanting to build confidence with a simple, foolproof dessert that delivers delicious results without complex techniques.
• Burst with Citrus Freshness: Lemon zest and juice infuse the cake with bright, tangy flavors that wake up your taste buds and provide a refreshing twist on traditional desserts.
• Quick Kitchen Magic: Minimal ingredients and straightforward steps mean you can create a delightful homemade treat in less than an hour, perfect for sudden sweet cravings or unexpected guests.
• Versatile Crowd-Pleaser: Suitable for casual family dinners, afternoon tea, potlucks, or as a light dessert that appeals to both kids and adults with its gentle sweetness and citrusy charm.

Ingredients for Zesty and Creamy Lemon Custard Cake

• Flour: A key structural component that provides the base for the cake's texture.
• Sugar: Adds sweetness and helps create a golden brown color during baking.
• Eggs: Provide structure, richness, and help bind the cake ingredients together.
• Butter: Contributes to the cake's moisture and creates a rich, tender crumb.

• Milk, Lemon Juice: Provide moisture and add a bright, tangy flavor to the custard cake.
• Lemon Zest: Offers intense citrus aroma and enhances the cake's overall lemon flavor.

• Baking Powder, Salt: Help the cake rise and balance the overall flavor profile.

How to Make Lemon Custard Cake Perfectly

Step 1: Warm Up The Oven

Turn the oven to 350°F and prepare an 8-inch round cake pan by lightly coating the inside with cooking spray or butter to prevent sticking.

Step 2: Create Dry Mixture

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Whisk everything together until completely combined and no lumps remain.

Step 3: Prepare Liquid Ingredients

• Melted butter
• Whole milk
• Fresh lemon juice
• Lemon zest

Blend these ingredients until the mixture looks smooth and well incorporated.

Step 4: Combine Wet And Dry Mixtures

Slowly pour the liquid ingredients into the dry ingredient bowl. Stir gently with a wooden spoon or spatula, mixing just until everything is combined.

Avoid overmixing to keep the cake tender.

Step 5: Transfer Batter To Pan

Carefully pour the batter into the prepared cake pan.

Use a spatula to spread the mixture evenly across the surface, creating a smooth top.

Step 6: Bake The Cake

Place the pan in the preheated oven and bake for 25-30 minutes.

The cake is ready when it turns golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely before slicing and serving.

Tips for Light and Flavorful Lemon Custard Cake

• Swap regular milk with almond or oat milk for a dairy-free version that's just as creamy and delicious.
• Boost lemon flavor by adding an extra tablespoon of fresh lemon zest for a more intense citrusy punch.
• Check cake doneness early to prevent overcooking; every oven varies slightly in temperature and baking time.
• Dust the top with powdered sugar or add a light lemon glaze for an elegant finishing touch that enhances presentation.
• Store leftover cake in an airtight container in the refrigerator for up to three days to maintain moisture and freshness.

Flavorful Variations on Lemon Custard Cake

• Gluten-Free Citrus Dream: Replace wheat flour with almond or coconut flour for a low-carb, gluten-free version that maintains the cake's light texture.
• Dairy-Free Lemon Cloud: Swap milk with coconut milk and use plant-based butter alternatives to create a lactose-free dessert that's equally creamy and tangy.
• Vegan Zesty Delight: Substitute eggs with aquafaba or flax eggs, use maple syrup instead of sugar, and select plant-based milk to craft a completely plant-powered treat.
• Reduced Sugar Sunshine Cake: Use stevia or monk fruit sweetener to cut down on sugar content while preserving the bright lemon flavor and moist consistency.

Pairings That Enhance Lemon Custard Cake Experience

• Select a crisp Sauvignon Blanc or Pinot Grigio to complement the cake's bright lemon flavors, enhancing the citrusy notes with its refreshing acidity.
• Serve alongside a dollop of lavender-infused whipped cream or vanilla bean ice cream to balance the cake's tangy profile and provide a cool, smooth texture.
• Top with fresh berries like raspberries or blueberries to add a colorful, slightly tart element that echoes the lemon's vibrant character and provides a beautiful presentation.
• Pair with Earl Grey tea, whose bergamot undertones harmonize perfectly with the lemon's citrusy essence, creating a delightful midday treat that feels elegant and comforting.

Storage Tips for Lemon Custard Cake

• Refrigerate: Store leftovers in an airtight container and keep in the refrigerator for up to 3 days. Cover with plastic wrap to prevent drying out.
• Freeze: Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 2 weeks to maintain best texture and flavor.
• Countertop: Keep cake at room temperature for 1-2 hours if serving soon. Place under a cake dome or loosely cover with foil to preserve moisture.
• Reheating: Warm refrigerated slices in microwave for 15-20 seconds. For frozen slices, thaw in refrigerator overnight, then gently warm in microwave or oven at low temperature until heated through.

FAQs

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled will work in a pinch. Just ensure it’s 100% pure lemon juice without added preservatives.

• Is this cake suitable for people with gluten sensitivities?

No, this recipe uses regular flour. To make it gluten-free, you’ll need to substitute with a gluten-free flour blend that includes xanthan gum.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to touch.

Easy Lemon Custard Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 40 reviews

• Total Time: 50 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Creamy lemon custard cake delivers a delightful blend of tangy and sweet flavors from French culinary traditions. Delicate layers combine zesty citrus notes with rich, silky textures that will charm dessert enthusiasts.

---

Ingredients

Scale 1x2x3x

• 2 large eggs (room temperature)
• 1/2 cup (115 g) unsalted butter (melted)
• 1/4 cup (60 ml) fresh lemon juice
• 1/2 cup (120 ml) whole milk
• 3/4 cup (150 g) granulated sugar
• 1 cup (125 g) all-purpose flour
• 2 lemons (zest)
• 1 tsp baking powder
• 1/4 tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 350°F and coating an 8-inch round pan with a thin layer of grease to prevent sticking.
2. Sift together dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, baking powder, and salt.
3. Whip eggs until they become light and aerated, creating a frothy texture.
4. Incorporate melted butter, milk, fresh lemon juice, and vibrant lemon zest into the egg mixture, blending until a uniform consistency is achieved.
5. Gently fold wet ingredients into dry ingredients, stirring minimally to avoid overmixing and maintain a tender cake texture.
6. Transfer batter into the prepared pan, using a spatula to spread evenly and create a smooth surface.
7. Position pan in preheated oven and bake for 25-30 minutes, watching for a golden-brown exterior and checking doneness with a clean toothpick inserted into the center.
8. Remove from oven and allow cake to cool completely, which helps set the delicate custard-like structure before serving.

Notes

• Swap out regular flour with gluten-free flour blend for a celiac-friendly version without compromising texture.
• Reduce sugar content by using stevia or monk fruit sweetener for a low-carb, diabetic-friendly adaptation.
• Enhance lemon flavor by adding an extra teaspoon of zest or using Meyer lemons for a more complex citrus profile.
• Cool cake completely on a wire rack to prevent soggy bottom and maintain the perfect crumbly texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 225 kcal
• Sugar: 15 g
• Sodium: 100 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 75 mg